We love burritos and this one is stuffed with a wonderful filling of beef, refried beans, and seasonings, and then sour cream (yes!), making it so creamy and rich, absolutely delicious! Note, this recipe made about 8 small burritos, but they’re freezable, which we love. Be sure to halve or adjust your recipe based on how many you want to make.
Beef & Bean Burritos
1 1/2 to 2 pounds ground beef
1 small onion chopped
1/4 teaspoon salt
2 tablespoons of taco seasoning
1/2 teaspoon chili powder
1 teaspoon cumin
15 ounces refried beans
1/2 cup of your favorite salsa
1/2 cup sour cream
1 cup red enchilada sauce
3 cups shredded Mexican blend cheese (or your favorite!)
8 flour tortillas (we used 9-inch)
2 tablespoons olive oil
- Preheat the oven to 375 degrees.
- Heat oil in a large skillet. Add onion and ground beef, season with salt, and cook until there’s no pink showing. Drain and return to pan.
- Stir in taco seasoning, cumin, and chili powder, refried beans, salsa, and sour cream. Stir often and cook for about two minutes and remove from heat.
- Spread just a few spoonfuls of the enchilada sauce in the bottom of a greased 9 x 13 baking dish forming a thin layer.
- Lay out your tortillas and divide the remaining mixture between the tortillas putting some in the center of each one. Fold in the sides then roll into a burrito. Put each burrito, seam side down, into the baking dish so they’re close together. See below if you need a lesson on folding your burritos!
- Spread your remaining enchilada sauce over the top and then top with cheese.
- Bake uncovered for 20 minutes or until filling is hot and cheese is melted and bubbly.
- Serve and enjoy just the way it is or add some sour cream, salsa, avocado, you choose!
- Here is a short and simple video on folding burritos. Folding a Burrito. Note that burritos are a little easier to roll if the tortillas are warm. We open the bag they come in and put in microwave for about 15 to 20 seconds – the steam will fill the bag just enough to warm them.
- If we had this recipe to do over, we’d add some ingredients to the red enchilada sauce to make a creamier sauce. If you visit our recipe for Baked Burritos, you’ll find a creamy delicious green enchilada sauce there. Next time, we’re going to make that same sauce, but use the red sauce (found in this recipe) in place of the green. We believe that would be wonderful!